• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.605-615
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• 1997

The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted), b) categorize KASO items by factor analysis and c) provide job information and job descriptions for dietitians in employee foodservices. The job analysis questionnaire was consisted of questions concerning the 134 KASO items. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(group A) and 250 dietitians who are employed in contracted foodservice companies(group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Through factor analysis, the 134 KASO items were regrouped into 6 categories :‘primary dietetic tasks concerning menu management and administrative work regarding merchants’, ‘primary dietetic tasks concerning procurement and purchasing of food and supplies and meal production and service control’, ‘primary dietetic tasks concerning facility, sanitation and safety control’, ‘secondary dietetic tasks concerning nutrition education and research’, ‘secondary dietetic tasks concerning foodservice operation management’and‘human attributes’. 2) Analysis of the total scores(average scores of degree of frequency, importance and entry requirements of KASO items within 6 categories), group A showed high priorities placed on‘human attributes’, ‘procurement and purchasing of food and supplies and meal production and service control’, ‘menu management and administrative work regarding merchants’, ‘whereas group B showed high priorities placed on’‘human attributes’, ‘foodservice operation management’. (Korean J Community Nutrition 2(4) : 605-615, 1997)

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.63-73
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• 1997

This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups : the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, $x^2$ test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows : 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.79-88
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• 1995

The purposes of this study were to : a) investigate actual time spent and expected labor time spent on management activities, and b) develop standardized indices of dietetic staffing needs in employee foodservice. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, wilcoxon signed ranks test, wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The actual time spent on management activities by dietitians in employee foodservice was 69.80 hours and expected labor time spent was 61.81 hours. And they were significantly different (p<0.05). 2. ILO allowance rate( 11%) was applied: The standardized working hours per week of dietitians working in employee foodservice with manufacturing and industrial plants, and office building were 79.61 and 64.25 respectively ; Staffing need indices were 1.81 and 1.46 respectively on the base of 44 working hours. 3. The average standardized working hours per week was 68.61 hours and staffing need indices was 1.56

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.81-87
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• 2006

The purpose of this study was to assess the sanitary education performance for employee through school foodservice dietitians in Jeonju area. Questionaires were distributed to 67 dietitians of school foodservice. The statistical analysis of data was completed using SPSS 10.0 program. The results were summarized as follows: 47.8% of dietitians were $31{\sim}35$ years old and 73.1% were regular employee. 37.3% had a dietitian career less $5{\sim}10$ years old. Most dietitians(74.6%) provided verbal training to the school foodservice employees at least once every month. This training included details of personal, facility and food processing hygiene, food poisoning and microorganism. Because of 'missing time' had 65.7% of dietitian a problem to conduct the sanitary training. The working experience and academic background of dietitians influenced on the item of sanitary training, not on the frequency of training.

• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.593-604
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• 1997

The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO, hereafter) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted) and b) the analysis of the degree of frequency and importance and entry requirements of KASO items listed below : their degree of frequency, the level of importance and their function as entry requirements. The 134 KASO items would be divided into 12 task categories. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(hereafter group A) and 250 dietitians who are employed in contracted foodservice companies(hereafter group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with a response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Analysis of the degree of frequency, importance and entry requirements of 134 KASO items in group A showed a high priority(score〉4.0) placed on 14 items in relation to dietetic tasks and 9 items in relation to human attributes, whereas in group B 19 items in relation to dietetic tasks and 11 items in relation to human attributes. 2) Comparing responses about the KASO items in the 12 task categories, there was a significant difference between the two sample groups with regard to degree of frequency : group A scored 3.29, group B scored 3.50(p〈0.01). With regard to importance of KASO items in 12 task categories, group A scored 3.78 and group B scored 3.88 showing no significant differences. With to entry requirements of KASO items in 12 task categories, group A scored 3.29 and group B scored 3.46 showing a significant difference(p〈0.05). (Korean J Community Nutrition 2(4) : 593-604, 1997)

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.298-310
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• 2009

The purposes of this study were to examine school foodservice employees' awareness on dietitians' service leadership and to analyze the effects of the service leadership on employee attitudes (leader reliability, value correspondence, and leader satisfaction). Questionnaires were distributed to 208 school foodservice employees from November 2007 to January 2008. The results were as follows. First, in terms of the employees' perception on the dietitians' service leadership, service belief gained the highest score, followed by insight, attitude, and ability: the average score was 3.8 point. Second, the leader reliability and leader satisfaction scores perceived by the employees were over 3.8 point on average but the awareness on the value correspondence was 3.43 point. Third, among the service leadership factors, service belief (p<0.001) and insight (p<0.001) had positive effects on leader reliability. Also, service belief (p<0.01), service ability (p<0.001), and insight (p<0.01) had positive effects on value correspondence. Finally, service belief (p<0.001), service ability (p<0.05), and insight (p<0.001) had positive effects on leader satisfaction. Fourth, a hypothesis test using path analysis revealed that dietitians' service leadership produced positive effects on school foodservice employees' attitudes (leader reliability, value correspondence, and leader satisfaction). In conclusion, the service leadership of dietitians directly contributed to leader satisfaction, value correspondence, and leader reliability in school foodservice employees.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.264-276
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• 2006

The purpose of this study was to propose HACCP system implementation properly and to secure the food safety of school foodservices in Pohang city since the proper facilities and equipment should be key factors in food safety and production. So this study was designed to evaluate existing equipment in food production area, receiving and dining area, and employee facilities. Questionnaire was mailed to 107 school foodservice dietitians in Pohang area and 97 were responded (90.7% response rate). Approximately sixty percent of foodservices were not available separate receiving or polluted area, fifty one percent were installed screen door for insecticidal and temperature and humidity control, and these environmental conditions were hard to keep kitchen dry and sanitary condition. Usually public schools were better equipped than private schools. Forty three percent of school foodservice had initial use of non-foodservice, opened before 1994, and thirty three percent of elementary school foodservice. Among employee facilities, hand washing sanitation stand was prepared seventy nine percent (78.9%) of school foodservices. Dietitians chose outworn equipment and facilities (30.9%), difficulties of maintaining standard temperature and humidity for foodservice (20.6%), lacking separate receiving or polluted area (13.4%), indirect contamination of water hoss (10.3%), and lacking employee facilities (10.3%) as critical points to correct in school foodservice. Therefore governmental regulating agencies must review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition to these requirement, plan must be set-up step by step to implement HACCP system properly.

• Journal of the Korean Dietetic Association
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• v.12 no.1
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• pp.68-81
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• 2006

The purposes of this study were to investigate the perception level about food safety of school foodservice dietitians and employees and to assess their food hygiene practice level in school foodservice operation in Chungbuk Province. A questionnaire survey of 250 dietitians and 744 employees at school food service operations was conducted and 143 and 421 respective responses were available for this study. The collected data were analyzed using SAS V8.2 for windows. The main results of this study can be summarized as follows: 98.60% of respondent school foodservice dietitians operated sanitation training programs one time or more per month. As for the reason why the program was not performed at frequent intervals, the majority of the dietitians and employees attributed it to the conventional practices. The employees' perception level of importance about sanitary training program was marked at 4.31(out of 5 scale). The employees' performance level of sanitary training program was ranked above 4.0 point(out of 5 scale) in the 26 items out of the total of 29 items. The results indicated that there was positive correlation between perception level and performance level of sanitation training program. The findings suggest that continuing sanitary education is important to ensuring food safety at school foodservice operations.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.151-158
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• 2011

The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.233-241
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• 2005

The purpose of the study was to evaluate the perception of importance about prerequisite program(PRP) of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples of 450 dietitians by a mail from July to August in 2000 ; 242(54%) responses were analyzed. The respondents used three-point-scale to rate their perception of importance about PRP from 1-"will be necessary" to 3-"very important". All statistical analyses were conducted using SAS package(version 8.12) in order to have means, standard deviations, One-way analysis of variance, Duncan’s multiple range test and t-test. The study results were summarized as follows. The rates of perception of importance about PRP were significantly different from 21 of the 37 contents among business and industry, health care and school foodservice and were significantly different from 16 of the 37 contents among direct and contract management(p<.05 or p<.01 or p<.001). Dietitians in business and industry had lowest perception of importance about PRP of other respondents. Generally, the item related to ‘‘employee hygiene practice’ had the highest perception level score among PRP in foodservice facilities. Results indicate that there is a need for increased education of dietitians about PRP and appropriate practices.